How to make it

Heat a generous drizzle of olive oil in a frying pan to a medium heat, and fry the onion and carrot for 4 minutes.

Add the chopped bacon and fry for another 4 minutes.

Add in the minced beef and cook for a further 4 minutes, stirring thoroughly to break up the mince and get it cooking evenly.

Sprinkle over the tablespoon of flour and stir in.

Add the tinned chopped tomato and cook for 2 minutes.

Now add the stock a little at a time until it's all incorporated.

Add the basil, bring the bolognese to simmering point and gently cook it for at least 15 minutes. The gravy should thicken and reduce substantially, but you want the mixture to retain a certain amount of liquid as it is that which will cook your lasagne sheets. When it's ready, check the seasoning.

Meanwhile, melt the butter in a new pan. Stir in the flour so you have a yellow paste (roux). Cook this on a medium heat for a couple of minutes.

Turn off the heat. Start adding your milk, a little at a time. By adding it a small amount at a time you should avoid lumps.

Return to the heat and bring to a slow boil, which should gradually thicken up the white sauce. Add the nutmeg and a good pinch of pepper. Add one third of your cheese and stir until melted.

Find a good quality baking dish which will snugly fit 4 of your lasagne sheets along the bottom, with a slight overlap.

On top of the pasta, spread half of the beef mixture. On top of this, drizzle 2 tablespoons of the cheese sauce. On top of this, layer 4 more lasagne sheets. Spread them with the other half of the beef. Drizzle over 2 more tablespoons of cheese sauce. Top with the last 4 lasagne sheets.

To finish, pour over the remaining cheese sauce and sprinkle with the remaining two thirds of the cheese. This needs to be baked in an oven which has been heated to 180 degrees/gas mark 4 for 50 minutes. The top should be a golden brown colour.